Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s Notes
There was no consumer advisory on the "Late Night Menu". Provide a consumer advisory on this menu like is on the lunch and dinner menu.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s Notes
One of the bar glasswashers was not dispensing any chlorine during the rinse cycle. Machine was primed and corrected.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s Notes
Post a hand wash sign at the cookline handwash sink.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
In the walk-in cooler observed chicken taco at 42*F, chicken at 43*F, beef stew at 42*F, corn beef at 43*F roast beef at 43*F and beer cheese soup at 45*F. The beer cheese soup was in a deep plastic container and had been in cooler for 3 days. This was discarded. Maintain all cold TCS foods at 41*F or less. Note: Ambient temp of walk-in cooler observed to be 41*F.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
Clean build-up of debris on wall behind 3-comp sink; caulking at 3 compartment sink is moldy - clean and or replace dirty deteriorating caulk.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s Notes
Clean build up of pink mold on ice machine baffle.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
majorCode MN Rule 4626.0400AFood source and labeling
Official Wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s Notes
Observed numerous squeeze bottles containing assorted dressings and sauces in cookline upright were not date marked. Date mark squeeze bottles containing TCS foods.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
Inspector’s Notes
On lunch and dinner menu online there is no asterisk directing consumer to a footnote stating that the food is undercooked (burgers). Place an asterisk next to all raw or undercooked foods (burgers, eggs, etc).
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Foods in two upright coolers at cookline measured above 41F. Examples include hamburger patties at 43*F, 42.9*F, 43.6*F; Ham at 42.7*F, philly at 42.5*F and chicken at 43*F. Beef @ 43F, Chicken @ 43F, Tuna @ 42, Turkey @42F, Corn @ 42F Walk-in cooler air temp measured 43-46*F. Observed black beans at 45*F, meat sauce at 44*F, roast beef at 44*F corn beef at 44*F and ground beef chubs at 44*F. Almost all foods in walk-in cooler observed greater than 41*F. Maintain all cold TCS foods at 41*F or less.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
Clean build-up of grease on wall behind grill.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode MN Rule 4626.0735ABEquipment and utensils
Official Wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s Notes
Correct the following: 1) Observed air temp of walk-in cooler between 43-46*F. Large cooler only has 2 compressors. Have unit serviced so that it maintains a temperature of 41*F or less. Recommend installation of an additional 2 compressors for walk-in cooler. 2) Observed 2 upright refrigerators at cookline maintaining a temperature greater than 41*F. Have units serviced so that they maintain a temperature of 41*F or less. 3) Final rinse gauge of kiichen dishmachine was only reading a temperature of 133*F but final rinse temp of dishmachine was over 160*F on surface of plates. Have gauge repaired so that it operates correcly.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Clean all plumbing fixtures such as handwashing sinks, toilets, and urinals.
Inspector’s Notes
Observed a heavy build-up of mold in bar handwash sink. Clean and maintain sink in a clean condition.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s Notes
Observed a brush being stored in bar handwash sink. discontinue this practice. Do not store anything in handwash sinks.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s Notes
Provide a handwash sign at bar handwash sink.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s Notes
Observed an unlabeled spray bottle by dishmachine. Label all spray bottles with their contents. This was immediately corrected by chef.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Keep clean utensils that are unwrapped in trays and holders with their handles up.
Inspector’s Notes
At cookline observed soup spoons not stored handle to user. Store utensils in such a manner that the handles are exposed to server. This was immediately corrected by chef.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
minorCode MN Rule 4626.0275CCleaning and sanitizing
Official Wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s Notes
At cookline observed knives jammed in gap between coldwell units. This was immediately corrected.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.